May in London is at the edge of spring and early summer. Markets start to quit the winter-laden produce, and lighter and fresher vegetables and fruits start entering the market.Seasonal eating in May in the UK is a manifestation of the produce that has been grown in different parts of the UK such as Kent, Cornwall and Yorkshire where spring harvests are bringing in leafy greens, early berries, tender vegetables that have not been stored away or transported long distances.Seasonal food does not just make it fresher and tastier, but also more beneficial in terms of nutrient consumption, since the closer the food is to harvesting, the more vitamins it retains.
Asparagus is in high season and it is not a mere seasonal favorite
British asparagus is short in season, usually between April and June.It contains lots of folate, which is important in the development of cells, as well as the production of red blood cells. It also has prebiotic fibre, which helps the gut health.Since it is grown locally at this time of the year, it would get to the consumers in a short time, and this would maintain its nutrient levels as opposed to imported food.
Spinach and spring greens contribute to the levels of iron and energy.
Spinach and greens such as chard and cabbage, which are grown in the spring, reach large quantities in May.This is especially important when the daylight and temperature change accordingly depending on the seasonal transition and potentially influencing the amount of energy.Vitamin K is also abundant in these greens and helps to keep the bones healthy.
Rhubarb has more than just a flavour, it aids in digestion
Rhubarb is a spring crop that is among the earliest in UK.Although commonly used as a dessert ingredient, it includes fiber and compounds that aid digestion. Foods high in fiber help keep the gut healthy and digestion in check.Anthocyanins are also antioxidants that have been researched on to provide anti-inflammatory benefits, and these are found in rhubarb.
The timely antioxidants come with early berries
Strawberries start to appear in late May, particularly in areas such as Kent.Berries contain a high amount of vitamin C and polyphenols which aid in the immune system and also reduce oxidative stress.These are early-season berries which are usually fresher and less handled than out-of-season imports.
New potatoes are a good source of consistent energy without being heavy
New potatoes are harvested in late spring and are largely available in May.They contain more complex carbohydrates than processed carbohydrates and contain potassium, which is essential in the functioning of the muscles and nerves.They also exhibit lower starch density than the older stored potatoes and hence they are easily digested.
The way the body adjusts to change is reflected in seasonal eating.
The most remarkable thing about the May produce in London is that it coincides with the arrival of warmer weather.Foods are made lighter, fresher and digestible, yet maintain energy and immunity. This change is not only of agricultural cycles, but also the process of the body adapting to the seasonal change.Seasonal eating in May does not entail a diet, but rather a reaction to the natural availability. And in a city such as London, where the farm to market movement of seasonal produce is fast, that transition is simple to achieve.
